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ASIAN & WOK
Click Here
for tips and trick for
successful wok cooking
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Basic Chow
Mien
Basic Chow Mien can have any meats or
combinations and any types of vegetables that
you like, .Its a matter of choice.
Beef Chicken Pork Seafood
whatever takes your fancy.
The method is predominately the same
to make many various dishes but the herbs spices sauces make the
difference.
I have experimented with many ways and found a great way
for the outcome to be successful
EVERY time.
These are the vegetables
I use every time.
Onions Carrots Broccoli Caulis
Celery Mushrooms Capsicum Garlic
and Crispy Noodles
These are the vegetables
I use some of the time as well as the above.
Ginger Spring Onions Red Onions Peas
Whole Beans Cabbage Baby Corn Bok Choy (stalks
and leaves)
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Quick Vege Stir
1/4 sliced cabbage 2 grated carrots 1/2 sliced
onion a knob of butter and sprinkle with chicken stock
~ microwave 3-4 mins
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Thai Sweet and Sour Pork
Ingredients:
350g lean pork 2 tbsp cooking oil 4
cloves garlic, finely sliced 1 small red onion, sliced 2
tbsp fish sauce 1 tbsp white sugar
1 red pepper, seeded and diced 1/2 cucumber, seeded
and sliced 2 tomatoes, cut into thin wedges 115g pineapple, cut in
chunks
2 spring onions, cut into small lengths freshly ground black
pepper shredded spring onion and coriander leaves to
garnish.
Method:
Prepare
all ingredients before starting to cook. Cut pork into thin strips. Heat
oil in wok. Add the garlic and stir-fry until golden. Add the pork and
stir-fry for 4-5 minutes. Add the onion. Season with fish sauce, sugar,
and pepper. Stir and cook 3-4 minutes.
Add the rest of the vegetables
and the pineapple. Stir-fry 3-4 minutes. Add water if too dry Serve
hot, garnished with spring onion/ coriander.
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Vietnamese Stir Fry Prawns With Asian Greens
Ingredients:
2 x tbsp oil 400g Asian vegetables, prepared 500g green prawns, shells removed 100g rice noodles, soaked in cold water
1/2 cup Fish stock
2 tbsp Masterfoods "Thai" seasoning
Method:
Heat 1 tbsp oil in a large wok and stir fry prawns with 1 tbsp Thai Seasoning.
Remove and set aside.
Heat remaining oil in wok, add remaining Thai Seasoning and stir
fry vegetables and noodles. Stir in
Fish stock and add prawns.
Heat through and serve hot.
Suggested vegetables - bok choy
asparagus, broccoli caulis
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Fried Rice
You can use Ham, chicken,
turkey, steak, pork, roast beef - this is a wonderful dish to make if you have
leftover meats.
2 1/2 cups of cooked medium grain white rice - completely cooled and best left
overnight.
2 eggs - beaten, seasoned with salt and pepper and cooked like a thin omelette
and cut into small squares. (slightly undercook)
1 large carrot, diced finely Meat as above - 1 cup, diced into
small cubes 3-4 spring onions, diced small. Dash or two of soy
sauce
You may also use any other of your favourite vegetables. ~ celery, peas
etc...
Method:
In a large
skillet, add little oil and pour the beaten eggs and cook like a thin
omelette. Remove from heat, cut into 1/2" square pieces.
Using the same pan, add a little more oil and heat. Fry the diced carrots and
meat until the carrots are slightly tender.
On low heat, add several scoops of cooled rice and mix. Keep adding a scoop of
rice and mix.
Add the diced green onions and diced omelette style eggs and mix lightly .While
mixing, slowly add a little soy sauce at a time stirring.
Add soy sauce until the colour of the fried rice is a slight golden brown. Fry
the rice mixture, add salt and pepper to taste.
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Chop Suey
Cooking time
30 minutes (not including preparation) Serves four to six people
Serve with rice
Ingredients:
500g Blade Steak thinly sliced into 2 to 3cm strips 1 large Onion
coarsely diced 8 Cloves Garlic finely diced 50g Ginger
finely diced
100g Bean Vermicelli 750mls to 1 lt Water
100mls Dark Soy Sauce 100mls Peanut Oil Salt
and Pepper to taste
Optional Ingredients:
Add all or any
2 Cups Mix Vegetables 100g Smoked Bacon 50mls Oyster Sauce
100g cooked shelled shrimps
Method:
Put water in bowl and soak
vermicelli for 1/2 an hour. Then cut with scissors when vermicelli is soft
along the middle and corners
Heat oil on high, when sizzling add garlic and ginger and fry till about to turn
brown then add onion and cook till clear.
Add all meat and fry till cooked. Add half of soy sauce and cook for about two
minutes then add vermicelli and mix vegetables Stir well
Simmer for 5 minutes or until vermicelli is clear (on low heat) Then add
Oyster Sauce Add more Soy Sauce if needed to bring colour to brown.
Meat best prepared the day before Marinate with half measures of soy
sauce, garlic and ginger and refrigerate
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Chinese Ginger Sauce
Ginger is minced, squash with side of
cleaver then use the back of cleaver to mince finely. Same for garlic
3/4 ginger 1/4 garlic
finely sliced spring onions spicy salt oil (peanut soya or olive)
In a saucepan heat oil adding all ingredients, frying hot. Pour over dish
Version 2
1/4 cup light soy sauce 2 tsp minced ginger pinch white
pepper sesame oil to taste.
Combine all together and serve as a dipping sauce or pour over noodles or rice.
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Wonton / Dumpling
You can add shrimp and/or rice if
desired
Wonton wrappers minced pork..1 tbsp
minced fresh ginger 4 cloves garlic, minced 2 tbsp thinly sliced
spring onion 4 tbsp soy sauce
2 tbsp sesame oil 1 egg, beaten 3 cups finely shredded chinese
cabbage (amount is relative to amount of mince)
Method:
In a large bowl, combine the
pork, ginger, garlic, spring onion, soy sauce, sesame oil, egg and cabbage. Stir
until well mixed
Place 1 heaped teaspoon of pork filling onto each wonton skin. Moisten edges
with water and fold edges over to form a triangle shape.
Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured
surface until ready to cook
To Cook Steam dumplings in a steamer
for about 15 to 20 minutes. Serve immediately.
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